Shrimp Avocado-Bowl Salad
¼ C freshly squeezed OJ
¼ C freshly squeezed lime juice
1 tsp grated lime zest
½ tsp black pepper
½ tsp sea salt
1 tsp stevia
(about 6 oz)
3 T chopped mint, more for garnish
¼ C chopped cilantro, more for garnish
2 oz feta cheese, crumbled (I omitted this because I didn’t have it)
½ English cucumber, diced
½ C tomato, diced
2 avocados, ripe yet firm
8 T Citrus Dressing, divided
4 C shredded romaine lettuce
1. Thaw shrimp and drain. In a bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomato.
2. Split avocados and discard pits. With a table knife, gently score flesh of avocado without splitting the shell. Scoop out flesh and add to shrimp salad. Reserve avocado shells, set aside.
3. Pour half the dressing over the shrimp salad and gently toss. In another bowl, toss romaine lettuce with remaining dressing.
